Honey Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese — without a drop of dairy or any sweeteners sneaking in. Many store-bought alternatives rely on added sugars or honey-based flavor enhancers, so making your own puts you fully in control of what goes into every bite. The magic here is soaked raw cashews, which blend down into a silky, thick base that firms up beautifully in the fridge. Lemon juice and apple cider vinegar bring that signature tang, while a touch of onion powder and optional nutritional yeast add savory depth that makes it taste genuinely complex. Refined coconut oil helps the spread set into a scoopable, sliceable texture that holds its shape on a bagel or cracker without turning greasy. A quick taste and adjust at the end means you can dial in the salt and brightness exactly to your liking. It's the kind of recipe that makes you wonder why you ever bought the packaged stuff in the first place.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- ½ tsp salt
- ¼ tsp onion powder
- 2–4 tbsp cold water, as needed
- 1 tbsp nutritional yeast (optional)
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and noticeably softened.
- 2
Drain and rinse the soaked cashews under cold running water.
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